Name: Chocolate Almond Ripple Cake
Prep time: 15 min
Cook time: 65 min
Total time: 80 min
Ingredients: ½ cup sliced almonds; ¼ cup almond paste; ¼ cup sugar; 1 egg; 4 tablespoons margarine (at room temperature); 1¼ cups 2½ sticks margarine, at room temperature; 2 cups sugar; 2⅓ cups cake flour; ¾ cup cocoa; 2 teaspoons baking powder; 3 eggs; 1 teaspoon vanilla; 1 cup non-dairy creamer

Chocolate Almond Ripple Cake

From the outside you may be expecting a regular chocolate cake, but the almond ripple going through gives extra pizzazz that won’t be forgotten.

Chocolate Almond Ripple Cake

Prep Time 15

Cook Time 1 5

Total Time 1 20

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Servings

Ingredients

½ cup sliced almonds
¼ cup almond paste
¼ cup sugar
1 egg
4 tablespoons margarine at room temperature
1¼ cups 2½ sticks margarine, at room temperature
2 cups sugar
2⅓ cups cake flour
¾ cup cocoa
2 teaspoons baking powder
3 eggs
1 teaspoon vanilla
1 cup non-dairy creamer

Instructions

Almond Ripple:
In a food processor, blend all ingredients until smooth. Cover and refrigerate.
Cake:
Preheat oven to 350 degrees.
Cream together margarine and sugar. Beat in eggs and vanilla.
Add dry ingredients alternately with non-dairy creamer, beginning and ending with dry ingredients.
Pour half the batter into greased bundt pan.
Remove almond ripple and carefully spoon evenly over batter, being careful not to touch the sides of the pan.
Cover with remaining batter and bake for 60 to 70 minutes.
Cool in pan 20 minutes before removing to wire rack to finish cooling.
Contributed by: GourmetKosherCooking.com